- 30ml butter
- 500g liver, cleaned and roughly chopped
- 250g brown mushrooms, roughly chopped
- 1 onion, roughly chopped
- 125ml Klipdrift
- 4 cloves garlic finely chopped
- 2ml fennel
- Tabasco sauce to taste
- 200g butter at room temp
- Handful of fresh mixed herbs
Sauté onions and mushrooms in butter, remove and set aside.
Brown the liver, flambé with brandy and cook until lightly pink inside.
Add onions and mushroom mixture; add garlic, fennel and Tabasco.
Place in a blender, with butter, until smooth, add mixed herbs, blend lightly and chill, let it stand over night.
Roll it in plastic and place it into the fridge, that way you have perfect slices when you serve.